What's good to eat in Foshan?

Brewing pig's feet, also known as the Foshan pig's feet, there are two forms of brewing, one is a whole pig's hand brewing; one is a pig's foot to open the skin, draw off the tendons and bones, and then pig fat with pig skinny meat wrapped in pig foot skin brewing. The brewing is done by slow cooking. The former production process is less, the latter production process is more, but both for the people of Foshan favorite food. Because the latter is brewed with watercress, it is called "Za Huo".

Ying Kee Wonton Noodle

Ying Kee Wonton Noodle in Foshan was founded in 1936. The store's fresh shrimp wonton noodles in soup are famous for their unique flavor of soup, fresh shrimp wonton and egg noodles. Ying Kee Wonton Noodles are skillfully made following the traditional over-carrying method, with even toughness, medium thickness strips, smoothness in the mouth, and rich egg aroma.

Steamed Bamboo Shoots Pancake

Made by steaming fresh bamboo shoots as the main ingredient. Steamed Bamboo Shoots Cake is green food and contains nutrients. It is characterized by low sugar and low fat.

Xiqiao Big Cake

Xiqiao Big Cake was first produced by Tianyuan Bakery in Guanshanxu, and was sold well in all over the province and Hong Kong. It is characterized by fluffy, sweet and fluffy in the mouth. This is the use of Xiqiao Mountain spring to make this cake, other places to copy, not as good as this flavor, so it is known as Xiqiao cake. Xiqiao Mountain cake, has a history of 300 years, known far and wide. Xiqiao cake name is true, the appearance of round, large, large 2 city catty, generally also weighs half a catty, but also one or two or so of the small cakes. It is white in color, slightly yellow, not burnt, soft, fragrant and sweet, smooth, not feel dry after eating, can be compared with the egg cake.

Blind man's cake

Because it was created by a blind man in the late Pu Jiaqing era (1796 l820), and thus named blind man's cake. It is now 160 years old. The blind man's cake is made of glutinous rice with sugar, peanuts, sesame seeds, pork, raw oil and other fine ingredients. Pork sandwiched inside the cake, its method is more wonderful and exquisite, with young fine sugar marinated for several months (at least a few days) before taking out the preparation, eat sweet and crispy, delicious, renowned both at home and abroad. For more than a hundred years, the method of production is simple, with tile pots to contain material baking, sitting production, the efficiency is extremely low. Until 1955, after the public-private partnership, it was changed to use the board system, standing production. Due to the improvement of the operation method, the production efficiency is greatly improved. Now there are two kinds of product specifications, large six per tube, small ten per tube. For export or gift-giving, there are cartons and tin cans.

Daliang bouncing sand

Daliang bouncing sand has a history, Daliang Liang Chengzhang in the 53rd year of the Qing Dynasty Qianlong set up in the "Chengji" deep-fried store creation. After Shunde Li Xi and descendants of inheritance and improvement, gradually formed the "Li Xi Ji" this old. The flavor is unique and respected, and then well-known in Hong Kong, Macao, Singapore, Malaysia and other places, is a tourist to Guangdong must fight to buy snacks.

Fengcheng Fish Skin Corner

Fengcheng Fish Skin Corner is famous in Southern Guangdong and has experienced a long process of evolution. The Lingnan snack wonton is said to have evolved from wonton, but the shape and eating style are slightly different. Fish skin angle is characterized by white and tender, smooth and refreshing, cooked for a long time, eat both fish and shrimp flavor, but also fragrant meat rhyme, dry steaming, frying and baking, put the soup are very tasty, can be said to be not dumplings, better than dumplings.

Junan steamed pig

Junan steamed pig is known as Shunde several famous dishes in the "noble". The ingredients for this dish are a whole pig weighing about 50 kilograms, which takes six hours to marinate and is relatively expensive. Only in Junan local red and white wedding banquets, only have the opportunity to eat this famous dish. The dish takes a large piece of fresh pork, first coated the whole body with wine to remove the smell of the pig itself, and then marinated with five-spice powder, sand ginger powder, Luo Han Guo, refined salt, in order to taste, marinating time up to 6 hours.

Foshan Nine-layer Cake

Foshan Nine-layer Cake is a Han Chinese specialty sweet rice cake widely popular in Foshan and Nanhai, Guangdong, with elaborate workmanship. Folk with white rice soaked, ground into water powder with a stone mill, stirred into a pulp, add sugar water, put a thin layer of water powder with a copper plate, heating and steaming, and then add powder layer by layer to nine layers.

Chicken Liver Rolls

Foshan Chicken Liver Rolls with Flower Oil

Foshan Chicken Liver Rolls with Flower Oil is the original creation of Chef Leung Sum of Foshan Ru Zhen Restaurant, which has a history of more than 100 years, and has a sweet aroma and crispy texture, with a crispy outside and smooth inside, and a fresh juice and flavor.

Queen's double-skinned milk

Raw materials for the local buffalo milk, high-quality sugar, fresh egg white, etc., the selection of materials is strict, the production of exquisite, sophisticated technology, high health requirements, so there is a proverb "Queen's double-skinned milk, the Prince ate not bad," said.

Shiwan fish rot

Fish rot is pangolin meat, fresh eggs as raw materials, after deep-frying and become. It can be used as a vegetable dish or as a soup. Fish paste is dry and fragrant in the mouth, smooth and refreshing, with a unique flavor that is suitable for both young and old. This product to the bottom of the vegetable heart, also known as turquoise fish rot, colorful, yellow and white, meat and vegetarian, light and elegant, is the Shiwan folk traditional delicacies, widely circulated throughout the Lingnan.

Roasted goose palms Chenpi

Roasted goose palms Chenpi, Foshan, Foshan, special chef Che Jian will be his grandfather Che Tengxin system of the Royal Chef's "gold and silver goose palms" and his father Che Pian created the "crepe goose palms", after research into the baking method of processing and become. Retained the shape of crepe, enthalpy in the cool features, but also has the bone enthalpy meat smooth, flavorful and fragrant features.

Daliang Pheasant Roll

Daliang Pheasant Roll, also known as Daliang Meat Roll, is characterized by sweet and crispy, burnt flavor, fat but not greasy, and is suitable for wine and tea. Dalian pheasant rolls golden color, crispy outside and tender inside, the flavor is special, spread the market.